Wednesday, April 11, 2012
Dairy-Free Coconut Milk "Ice Cream"
I recently made coconut milk "mousse", and it worked successfully. But this time, it did not. By "coconut milk", I mean a CAN of coconut milk, not a half gallon of watery coconut milk. Coconut milk in cans is very thick. For mousse, you open the can and let it sit in the frig for hours or overnight to thicken. Then you whip the thick coconut milk (not the watery bottom) with cocoa powder, vanilla, and some sweetener.
This time my coconut milk did not thicken in the opened can while in the frig. I've heard that can happen. You don't want to buy "lite" for that reason, but I didn't.
So I took the mixture to the mixer and whipped it for 5 minutes on high. That didn't thicken it enough either. I thought about using it for iced coffees as a cream. But then I decided to put it in the freezer and see what happened. It came out like ice cream, and the whole family started digging in.
That's when "chocolate mousse" became "chocolate ice cream". And for a dairy-free ice cream, I couldn't beat the price of just using a can of coconut milk, cocoa powder, vanilla, and a little agave. Much more affordable than a pint of almond or coconut ice cream.
1 can coconut milk- chilled in the fridge for a few hours or overnight
1/4 c. cocoa powder
1/4 c. sweetener (you can add a little more or less depending on how sweet you want it)
1/2 tsp vanilla
I used very little sweetener, like maybe a tablespoon. Jeff had to add extra sugar to his. ;)